Ukudoba amakhowe kuyindlela elula, okuyinto ngeshwa eyenziwa kaningi ngabendlukazi ngokungalungile. Ngesikhathi sokudoba amakhowe, okungukuthi - ama-mushroom, kufanele ucabangele ama-nuances amaningana, esizoxoxa ngawo kulesi sihloko.
Indlela yokudoba amakhowe amasha epanini lokuthosa?
Uma usebenzisa amakhowe athengwa ukudla, akudingeki ukuba ubilise ngaphambi kokupheka. Amakhowe akufanele ahlanzwe. Iqiniso liwukuthi isakhiwo se-pulp fungus sifana nesiponji esithinta kalula umswakama, bese-ke, ngenkathi ukhathele, uyangena epanini lokuthosa. Ngenxa yalokho, amakhowe awunambisi, kodwa aphekwe. Ukuze uvimbele okunjalo, ngaphambi kokupheka amakhowe kuhlanzwa nge-brush esithambile, i-napkin noma indwangu yendwangu, ngakho-ke i-champignon iyoba mahhala uthuli oluningi ngokweqile.
Amakhowe ahlanzekile anqunywa ngamacwecwe. Ngalolu hlobo, bangakwazi kakade bakhonze etafuleni, ngoba ama-champignon asekhulile amakhowe aphephile futhi ahlekisayo efomini eluhlaza, kodwa njengoba sesinqume ukuqonda kahle indlela yokudoba ama-mushroom kahle, bese ufaka i-pan kanye nebhotela emlilweni bese uqala ukupheka. Ngokushesha nje lapho amafutha ephuza (ukucheka, ungasebenzisa kokubili ama-creamy, yemifino, noma amafutha omnqumo), amakhowe angasetshenziswa epanini lokuthosiwe futhi ethosiwe ezinxenyeni ezincane kuze kube yilapho umswakama uphazamisa. Yisabelo sokupheka esizosisiza ukuba sibe gazinga, futhi singabamba noma sipheke amakhowe ngesiqu sethu.
Mangaki ama-mushroom okuthosiwe adingekayo okuthosiwe anqunywa ubukhulu be-mushroom ngokwayo. Ngokuvamile inqubo yonke, kusukela ngesikhathi sokubeka isikhunta ngesikhathi sokulungela kwayo, ithatha imizuzu engu-10-15. Ekupheleni kokupheka, ukuthola ukunambitheka okunekhanda, ama-mushroom frying angafiswa ngendwangu yebhotela. Ukugaya ama-mushroom abilisiwe kuzothatha cishe isikhathi esifanayo sesikhathi, nokupheka kwamakhowe angaphambi koqhwa - ngokuphindwe kabili kakhulu.
Indlela yokudoba amakhowe nama-mushroom namazambane?
Ukuphikisana ngokudoba amazambane nama-mushroom kwahlukanisa abapheki emakamu amabili okulwa: ezinye ziphikisana ngokuthi imikhiqizo yombili ingaphekwa ngesikhathi esifanayo, kuyilapho laba bantu befuna ukugcoba okuhlukile kwesithako ngasinye. Izingxabano zomndeni zingathatha amahora amaningi, kodwa iqiniso liyoba ngabalandeli bokupheka okuhlukile. Isizathu salokhu siseqinisweni ukuthi amakhowe ahlinzeka ngobuningi obunamanzi ngesikhathi sokugcoba, okuvimbela ukwakheka kwekhasi lezintandokazi zegolide ezithandwa yibo bonke amaqanda amazambane, ngakho-ke thola amaphini amabili okuthosa futhi ulungele ukupheka.
Kwelinye i-pan yokudoba, qhafaza ucezu lwebhotela bese ubeka amakhowe lapho. On amafutha noma zeminqumo amafutha amazambane. Uma nje umswakama oweqile ushiya ama-mushroom, ingahle ibhekwe ukunambitha, gazinga kuze kube yilapho igolide legolide bese uhlangana namazambane. Kuze kube nini ama-fry ama- mushroom namazambane ancike ekulungeni kwamazambane ngokwawo, kodwa ngokuvamile akudingi ngaphezu kwemizuzu embalwa kuze kube yilapho izingcingo zezingxube zihlangana.
Indlela yokudoba ama-mushroom nge anyanisi?
Lapho ukhathele u-anyanisi ngamakhowe, kungcono futhi ukusebenzisa indlela ehlukile yokupheka. Ngakho izindandatho ze-anyanisi zizophenduka igolide futhi zithobe. Ngakho, emva kokuba amakhowe ahlanjululwe futhi aqoqwe ngamacwecwe, angafakwa epanini lokuthosa nebhotela. Ukukhipha amakhowe
Anyanisi uthathe izindandatho. Ukuze udobe, ungasebenzisa anyanisi elula, ama-shallots, ama-leek noma ngisho ne-fennel, kanye nomxube wabo. Ngemuva kokuthi anyanisi usuke esithambile futhi esicacile, ungafafaza nge-pinch ukuze wenze u-anyanisi abeke umthunzi wegolide we-caramel. Hlanganisa amakhowe alungiselelwe ngomunwe bese uqhubeka nokupheka imizuzu embalwa, ukuhlanganisa ama-aromas. Esikhathini esifanayo, ungangeza u-garlic oqoshiwe, i-thyme noma entsha ye-thyme noma i-rosemary kuya ku-otho-amakhowa okubhisiwe.